Yaki Udon (#焼きうどん)

Yaki Udon

 10 mins  Cooking - Free food icons20 mins  Client, dinner, eat, food, man, meal, restaurant icon 4 servings 
Course: Main dish 
Cuisine: Japanese


  • 4 Udon noodles
  • 1 Onion
  • 5 Cabbage leaves 
  • ½ Carrot
  • 2 Shiitake mushrooms (or 6 Chestnut mushrooms)
  • 2 Green onions/scallions
  • ½ lb Pork belly


  Sauce and seasoning

  • 1 tb-sp Mirin
  • 2 tb-sp Soy sauce
  • 2 tb-sp Mentsuyu/Tsuyu (noodle soup base, or yakitori sauce)


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Boil the udon, rinse and cool for 20mins

2. Chop the cabbage, carrot, spring onion, onion and mushroom

3. Sliced the porkbelly (or any  choice of protein)

3.  Heat up a stir-frying pan with 2 tb-sp oil

4. Add in the vegetables and stir fry until they are lightly wilted

5. Lower the heat to medim low fire and add in the porkbelly, continue stiring until the pork is medium cooked

6.  Pour the sauce into the pan, add udon noodles and mix all together

7. Serve on a plate and sprinkle bonito flakes (optional)


Bright, idea, lamp, tips iconStep's secret tips:

Although frozen udon noodles are chewy and delicious, you are suggested to avoid most refrigerated udon noodles found in the Asian or British supermarkets because they break very easily and taste floury/doughy. Always have dried udon packages in your kitchen, then you can make this dish whenever you want!


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